Short Term 2012 highlights: French cooking and food

on May 23 | in In the Loop | by

Julie and Julia and Me: French Cooking and Food Culture for Everyone, taught by Professor of Art Kathleen Nolan (left), involved cooking some of the classic French food that Julia Child introduced to America. Here Nolan watches Katie Gerhardt ’16 prepare a chicken for roasting.

Photo credit: Olivia Body ’08

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